食品与发酵工业 >

2024 , Vol. 50 >Issue 6: 254 - 259

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036216

分析与检测

酒类产品中γ-氨基丁酸的测定及其膳食风险评估

  • 刘娜 ,
  • 唐睿艺 ,
  • 佘城 ,
  • 陶滔 ,
  • 闵宇航 ,
  • 李航
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  • 1(四川省食品检验研究院,四川 成都,610000)
    2(国家市场监管重点实验室(白酒监管技术),四川 成都,610000)
第一作者:硕士,工程师(闵宇航主管药师和李航高级工程师为共同通信作者,E-mail:minyuhang1@126.com;25486997@qq.com)

收稿日期: 2023-05-22

  修回日期: 2023-07-01

  网络出版日期: 2024-04-17

基金资助

四川省市场监督管理局项目(SCSJZ2023010);四川省市场监督管理局项目(SCSJS2022005)

收起

Determination of γ-aminobutyric acid in wines and its dietary risk assessment

  • LIU Na ,
  • TANG Ruiyi ,
  • SHE Cheng ,
  • TAO Tao ,
  • MIN Yuhang ,
  • LI Hang
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  • 1(Sichuan Institute of Food Inspection, Chengdu 610000, China)
    2(Key Laboratory of Baijiu Supervising Technology for State Market Regulation, Chengdu 610000, China)

Received date: 2023-05-22

  Revised date: 2023-07-01

  Online published: 2024-04-17

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摘要

建立酒类产品中γ-氨基丁酸含量的测定方法,测定了实际样品并评估了酒类中γ-氨基丁酸的膳食风险水平。通过对提取溶剂、提取方式、色谱及质谱条件进行优化,确立样品采用水直接超声提取,经Agilent Zorbax HILIC(2.1 mm×100 mm,3.5 μm)色谱柱分离,以5 mmol/L乙酸铵-乙腈进行梯度洗脱,经高效液相色谱-串联质谱进行定性和定量分析。结果表明,γ-氨基丁酸在1~200 μg/L内具有良好的线性关系,R≥0.999;方法检出限和定量限分别为5、10 μg/kg;在10、20、100 μg/kg加标水平下的回收率为96%~98%(n=6),相对标准偏差＜10%,该方法前处理简便快速、灵敏度和选择性强,适用于酒类产品中γ-氨基丁酸的测定。实际样品测定结果表明γ氨基丁酸在242批酒产品中的含量为ND~73 mg/L,4种酒中γ-氨基丁酸的膳食危害熵值为0.000 038 5,远低于临界值1,消费者食用安全性较高。

关键词： γ-氨基丁酸; 酒; 膳食风险; 高效液相色谱-串联质谱法(HPLC-MS/MS)

本文引用格式

刘娜 , 唐睿艺 , 佘城 , 陶滔 , 闵宇航 , 李航 . 酒类产品中γ-氨基丁酸的测定及其膳食风险评估[J]. 食品与发酵工业, 2024 , 50(6) : 254 -259 . DOI: 10.13995/j.cnki.11-1802/ts.036216

Abstract

A detection method is established for the detection of γ-aminobutyric acid and the content of γ-aminobutyric acid was measured and its dietary risk level was evaluated in wines. The extraction solvent and method, chromatography and mass spectrometry conditions were optimized. Samples were extracted with water under ultrasound conditions. The 5mmol/L ammonium acetate-acetonitrile was used for gradient elution and the Agilent Zorbax HILIC column was used for separation. Target compounds were qualitatively and quantitatively analyzed in the ESI+ mode and MRM mode. It showed that the γ-aminobutyric acid had a good linear relationship in the range of 1-200μg/L, R≥0.999. The detection limit and the quantification limit range were 5 μg/kg and 10 μg/kg, respectively. The recoveries of the three spiked levels of 10, 20, 100 μg/kg were 96%-105% (n=6), with a relative standard deviation of <10%. This method applies to the determination of γ-aminobutyric acid in wines with the advantages of simple and fast pre-treatment, strong sensitivity and selectivity. Results showed that the content of γ-aminobutyric acid was ND-73.0 mg/L in 242 batches of wines and the dietary hazard quotient (HI) of γ-aminobutyric acid in the four types of alcohol was 0.000 038 5, which was far below the critical value of 1, indicating that consumers had a high level of food safety.

Key words： γ-aminobutyric acid; wines; dietary risks; high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS)

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